Dog Food Casserole Recipes

Steps:

• Preheat oven to 350 degrees F.
• Cook broccoli according to package directions; set aside. Cook egg noodles according to package directions, drain, and set aside.
• In a 9-by 13-inch baking dish, spread broccoli evenly across the bottom and top with egg noodles. In a large mixing bowl, combine soup, milk, sour cream, cheese, and hot dogs. Mix well and pour mixture over noodles. Cover dish with foil and bake until heated through and bubbly, about 45 minutes. Sprinkle top with bacon and bake just until bacon is heated, about 5 to 10 minutes.

Steps:

• Boil a large pot of water for macaroni. Salt water and under cook macaroni, cook about 7 minutes until just under al dente in doneness.
• Preheat broiler and set rack 12 inches from heat.
• While pasta works, heat a large deep nonstick skillet over medium-high heat. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan, then add hot dogs and brown on both sides, 4 minutes total. Remove the dogs with a slotted spoon to a paper towel lined plate. Add another tablespoon extra-virgin olive oil, 1 turn of the pan, and the butter. When butter melts, cook onions 4 to 5 minutes, then add flour and cook another minute. Add beer and cook off completely, 1 minute. Whisk in milk and bring to a bubble, then season the sauce with salt and pepper and stir in the mustard and ketchup. Lower heat and add 2 cups of the cheese. Stir to melt, 1 minute. Adjust mustard, ketchup, and salt and pepper, to your taste.
• Drain pasta well. Combine pasta and hot dogs with sauce and coat evenly then pour into large casserole and top with remaining cheese. Melt and brown cheese under broiler, 2 minutes. Serve.

Steps:

• Cut half of hot dogs in slices on bottom of Pyrex pan.
• Place sliced potatoes on hot dogs.
• Drain peas, then pour over potatoes.
• Put remaining sliced hot dogs on top of peas and pour cream of mushroom soup over top.
• Bake at 375 degrees for 1 hour or until potatoes are tender.

Steps:

• Preheat oven to 350 F degrees.
• Grease a 2-quart casserole.
• Add the freshly cooked and drained macaroni into the casserole along with the sliced hot dogs and just 2 cups of the cheese; mix well.
• Combine butter and onion in a medium saucepan and saute over medium heat until the onion is wilted (about 5 minutes).
• Whisk flour into the butter mixture quickly until flour is absorbed, then remove from heat.
• Add milk slowly, whisking to combine well- make sure you whisk very quickly and thoroughly or you will have doughy clumps.
• Return to heat, whisk in the salt and pepper, and bring to a boil (still whisking)- just be careful not to let it burn.
• As soon as it starts to hit the boiling point, remove from heat and pour evenly over the macaroni mixture.
• Stir to gently to combine.
• Sprinkle with remaining 1/4 cup cheese and bake, uncovered, for 18-20 minutes or until heated through and the cheese has melted and browned (If you prepare this in advance, wait to add the remaining cheese until you are ready to bake the casserole the next day).
• For variety, I have tried other types of cheeses and thought Cheddar blended with Monterey Jack was also very nice in this.
• NOTE: This does not freeze well.

Steps:

• Prepare cornbread batter according to package directions. Spread half the batter into a greased 8-in. square baking dish; set aside. , In a large skillet, saute the green pepper, onion and celery in oil until crisp-tender. Stir in hot dogs; saute until lightly browned, 3-4 minutes longer. Stir in the chili, brown sugar, garlic powder and chili powder; heat through. Stir in 3/4 cup cheese. , Spoon over cornbread batter; top with remaining cornbread batter. Sprinkle remaining cheese over the top., Bake, uncovered, at 350° until a toothpick inserted in the center comes out clean, 28-32 minutes. Let stand for 5 minutes before serving.

Steps:

• Cook rice and oatmeal, allow to cool. Mix all ingredients as evenly as possible. Spray 12.5 x 18.5 baking pan with cooking spray and spread mixture into pan. Bake at 350 degrees for 90 minutes. Cool. Cut into 32 pieces. Place each section into sandwich bag. Freeze.

Steps:

• Begin by steaming all the main vegetables (carrots, cabbage, broccoli, green beans or french beans, spinach leaves) until they are all soft enough to nearly mash or poke through with a fork. Please do not forget to rinse your vegetables thoroughly before steaming them. When the vegetables are steamed, set them aside.
• While your vegetables are steaming, place all your chicken in a pot and cover the chicken with enough water so that the water is about 1 inch about all the chicken. Bring the water to a slow boil and let the chicken slowly boil until the meat is cooked and a aromatic chicken broth presents itself. (Don't overcook your chicken to the point that the meat is seemingly dry.).
• When the chicken is ready, remove and set aside the chicken and use the chicken broth you have just created to cook the brown rice. In a rice cooker, you will need 3 cups of chicken broth to cook the 1 1/2 cups of brown rice. If you use a regular pot and lid to cook the rice, keep an eye on the level of the broth as it cooks because you may or may not need to add a little broth as the rice cooks to keep from burning or drying out the rice. Better that the rice is a little moist than too dry.
• While the rice is cooking, chop your chicken and all your steamed vegetables into small bite-sized pieces (imagine a quarter cut into four equal parts and that is about the size you want).
• When the rice is done, combine your chopped chicken, vegetables and brown rice into a large bowl and mix it together adding the olive oil and a little more of the leftover chicken broth as you see fit.
• Now the meal is ready but you probably want to let it cool down a little bit before serving it to your dog(s). It can be refridgerated in a sealed container for up to 3 days. Simply placing a small amount in the microwave will melt all the fats and oils in it again and leave your dog's tastebuds jumping!